Fruity Carrot Cake

    (105)
    1 hour 20 min

    A deliciously moist carrot cake, which is lightly spiced and dotted with carrots, pineapple, coconut, walnuts and raisins. Enjoy as is or top with cream cheese icing.


    103 people made this

    Ingredients
    Serves: 24 

    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon allspice
    • 4 eggs
    • 400g caster sugar
    • 2 teaspoons vanilla extract
    • 300ml vegetable oil
    • 275g grated carrots
    • 1 1/3 (432g) tins crushed pineapple, drained
    • 35g sweetened desiccated coconut
    • 120g chopped walnuts
    • 170g raisins

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Coat a 25x35x5cm baking dish or 26cm tube cake tin with cooking oil spray.
    2. In a medium bowl, stir together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil. Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins. Pour the batter into the prepared dish and spread evenly.
    3. Bake for 55 to 60 minutes in the preheated oven or until a small knife inserted into the cake comes out clean.

    Feel free to omit the coconut, walnuts or raisins. However, removing the pineapple will take away from the moisture of the cake.

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    Reviews & ratings
    Average global rating:
    (105)

    Reviews in English (93)

    by
    132

    YUM! Try my alterations if you want a healthier version of this great carrot cake. I made several changes to the original recipe (based on some of the recs) and it came out smashing... Split the flour 1/2 white, 1/2 wheat... Split and reduced sugar 3/4c brown, 3/4c white, added 1c unsweetened applesauce and 1/4c oil to cut down on grease factor, added pecans instead of walnuts (only about 1/3c smashed) and golden raisins instead of brown. I also didn't add the coconut (forgot!) and instead mixed it into the cream cheese frosting (also made with 1/3 less fat cream cheese and less sugar than recipe called for). The frosting was AWESOME... just let it sit for an hour or so to let the coconut flavor permeate. Also... use a hand mixer to incorporate the wet ingredients and MAKE SURE to DRAIN the pineapple very well by pushing out excess liquid in a metal colander/sieve.  -  20 Sep 2006  (Review from Allrecipes US | Canada)

    by
    92

    This is outstanding! I thought my original recipe was the best, I was wrong! The only alterations I did was use half buttermilk and half oil and cut the sugar to 1 1/4 cups and use brown sugar it came out moist and delicious, it cut down on sugars and fats. An excellent recipe, full of fruit and has a low GI rating, a healthy snack that I do not mind my children eating occassionally, with the above alterations, each slice (based on 24 slices baked in a large recantular tray) has under 1/3 ounce (7 grams) of fat! That is less than a granola bar. Thanks for the recipe!!  -  11 Jun 2006  (Review from Allrecipes US | Canada)

    by
    79

    This cake was delicious, moist and flavorful! I put the raisins and carrots in a bowl with the pineapple while I got everything else ready, to let the raisins hydrate in the pinapple juice and they were extra-plump and yummy in the cake. Thank you for a wonderful recipe!  -  30 Sep 2005  (Review from Allrecipes US | Canada)

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